Browsing by Author "Alves, Ricardo N."
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- Effects of steaming on contaminants of emerging concern levels in seafoodPublication . Barbosa, Vera; Luísa Maulvault, Ana; Alves, Ricardo N.; Kwadijk, Christian; Kotterman, Michiel; Tediosi, Alice; Fernández-Tejedor, Margarita; Sloth, Jens J.; Granby, Kit; Rasmussen, Rie R.; Robbens, Johan; De Witte, Bavo; Trabalón, Laura; Fernandes, José O.; Cunha, Sara C.; Marques, AntónioSeafood consumption is a major route for human exposure to environmental contaminants of emerging concern (CeCs). However, toxicological information about the presence of CeCs in seafood is still insufficient, especially considering the effect of cooking procedures on contaminant levels. This study is one among a few who evaluated the effect of steaming on the levels of different CeCs (toxic elements, PFCs, PAHs, musk fragrances and UV-filters) in commercially relevant seafood in Europe, and estimate the potential risks associated with its consumption for consumers. In most cases, an increase in contaminant levels was observed after steaming, though varying according to contaminant and seafood species (e.g. iAs, perfluorobutanoate, dibenzo(ah)anthracene in Mytilus edulis, HHCB-Lactone in Solea sp., 2-Ethylhexyl salicylate in Lophius piscatorius). Furthermore, the increase in some CeCs, like Pb, MeHg, iAs, Cd and carcinogenic PAHs, in seafood after steaming reveals that adverse health effects can never be excluded, regardless contaminants concentration. However, the risk of adverse effects can vary. The drastic changes induced by steaming suggest that the effect of cooking should be integrated in food risk assessment, as well as accounted in CeCs regulations and recommendations issued by food safety authorities, in order to avoid over/underestimation of risks for consumer health.
- Exploration of the phycoremediation potential of Laminaria digitata towards diflubenzuron, lindane, copper and cadmium in a multitrophic pilot-scale experimentPublication . Anacleto, Patrícia; van den Heuvel, Freek H. M.; Oliveira, C.; Rasmussen, Rie R.; Fernandes, José O.; Sloth, Jens J.; Barbosa, Vera; Alves, Ricardo N.; Marques, António; Cunha, Sara C.The presence of contaminants in aquatic ecosystems can cause serious problems to the environment and marine organisms. This study aims to evaluate the phycoremediation capacity of macroalgae Laminaria digitata for pesticides (diflubenzuron and lindane) and toxic elements (cadmium and copper) in seawater in the presence or absence of mussels. The photosynthetic activity was monitored in the macroalgae to assess its "physiological status". The results showed that the presence of algae decreased diflubenzuron concentration in mussels by 70% after 120 h of exposure. Additionally, this macroalgae was efficient to reduce lindane, Cu and Cd in seawater; even though it not was able to reduce these contaminants in mussels. The studied pollutants did not affect the physiological status of macroalgae. This study reveals that the application of phycoremediation with macroalgae can be an useful and effective mitigation strategy to remove/decrease contaminant levels from the aquatic environment.
- Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European marketsPublication . Alves, Ricardo N.; Luísa Maulvault, Ana; Barbosa, Vera L.; Fernandez-Tejedor, Margarita; Tediosi, Alice; Kotterman, Michiel; van den Heuvel, Fredericus H.M.; Robbens, Johan; Fernandes, José O.; Romme Rasmussen, Rie; Sloth, Jens J.; Marques, AntónioThe oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. Methylmercury bioaccessibility varied between 10 (octopus) and 60% (monkfish). Arsenic (>64%) was the toxic element showing the highest bioaccessibility. Concerning essential elements bioaccessibility in raw seafood, selenium (73%) and iodine (71%) revealed the highest percentages. The bioaccessibility of elements in steamed products increased or decreased according to species. For example, methylmercury bioaccessibility decreased significantly after steaming in all species, while zinc bioaccessibility increased in fish (tuna and plaice) but decreased in molluscs (mussel and octopus). Together with human exposure assessment and risk characterization, this study could contribute to the establishment of new maximum permissible concentrations for toxic elements in seafood by the European food safety authorities, as well as recommended intakes for essential elements.
- Polycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposurePublication . dos Santos Fogaça, Fabíola Helena; Soares, Cristina; Oliveira, Marta; Alves, Ricardo N.; Luísa Maulvault, Ana; Barbosa, Vera L.; Anacleto, Patrícia; Magalhães, João Avelar; Bandarra, Narcisa M.; Ramalhosa, Maria João; Morais, Simone; Marques, AntónioThis work aimed to determine the effect of culinary practices on the contamination level and bioaccessibility of polycyclic aromatic hydrocarbons (PAHs) in seafood. The selected farmed seafood species (marine shrimp, clams and seaweed) were commercially available in Portugal. The mean concentrations of PAHs varied between 0.23 and 51.8 µg kg-1, with the lowest value being observed in raw shrimp and the highest in dried seaweed. The number of compounds detected in seaweed and clams (naphthalene, acenaphthene, fluorene, phenanthrene, benzo(b)fluoranthene and benzo(j)fluoranthene) were higher than in shrimp (fluorene and pyrene). Among the PAHs measured, fluorene was the predominant one. There was a significant interaction effect between species and culinary treatment (p < 0.05), thus boiled and dried seaweed samples presented the lowest and the highest levels of fluorene (0.13 and 1.8 µg kg-1), respectively. The daily intake of PAHs decreased with bioaccessibility, varying from 22% for benzo(k)fluoranthene (in raw clam) to 84% for phenanthrene (in steamed clam). According to the potency equivalent concentrations, screening values and bioaccessibility of PAHs, the consumption of marine shrimp, clam and seaweed is considered as safe for consumers.
- Will seabass (Dicentrarchus labrax) quality change in a warmer ocean?Publication . Barbosa, Vera; Luísa Maulvault, Ana; Alves, Ricardo N.; Anacleto, Patrícia; Pousão-Ferreira, Pedro; Carvalho, Maria Luísa; Nunes, Maria Leonor; Rosa, Rui; Marques, AntónioThe impacts of climate change on seafood quality, safety and human health are still unknown. The present study investigated the effect of warming on fatty acids and elements content in two tissues (muscle and liver) of the relevant commercial seabass species (Dicentrarchus labrax). After exposing fish to increased seawater temperature for a period of 60days, higher saturated fatty acid (SFA) levels were observed in fish muscle (2.16% increase); whereas lower SFA levels were observed in fish liver (5.42% decrease). On the other hand, monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) contents decreased in both muscle (1.77% and 0.39%, respectively) and liver (10.54% and 8.11%, respectively) of fish subjected to warmer conditions. Additionally, warming promoted changes in fish elemental profiles, leading to significantly higher levels of Cl in the muscle and lower levels of Rb in the liver. Overall, data showed that fatty acids and elemental contents were affected by temperature, though representing small implications to human health. Moreover, this preliminary study highlights the importance of conducting further seafood risk-benefit assessments under climate change contexts.